Posts Tagged ‘Samosa’
Leftover pulled pork has to be one of the most versatile meats around. Often after trying out new rubs or sauces I am left with a quantity of pulled pork to play with.
I love samosa’s. I love the curry overtones the spiciness and the crispy texture.
After spotting a package of premade samosa wraps I thought this may be an excellent way to make a nice appetizer using pulled pork.
- 1 pkg Samosa Wraps qty 30
- 8oz Chicken Stock
- 2 cups Pulled pork (finely shredded)
- 2 medium potatoes peeled and diced
- 1 carrot finely shredded
- 1 cup frozen peas
- 1/2 large onion finely chopped
- 1 tbsp minced garlic
- 2 tbsp vegetable oil or ghee
- 1 tsp roasted ground cumin
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp chili powder
- 1 tsp Hot Garam Masala ** Optional
- 1 tsp salt
- 1/2 tsp pepper
Vegetable oil for frying.
Sautee the onions and garlic in vegetable oil (or ghee if you have it) until softened. Add the spices. Sautee for 5 more minutes making sure to scrape the bottom with a wooden spoon. Add the potatoes, peas, carrots and chicken stock. Stir the mixture together thoroughly and cover. Simmer on medium low heat for 20-30 minutes until the potatoes are fork tender. Uncover and add finely shredded pulled pork. Set aside to cool for 30 minutes.
When the mixture is cool its time for the assembly. Take 2 tbsp of the mixture and add to the bottom of one samosa sheet. Fold in triangular shape see below:
Prepare the “glue” to seal the samosa. Remember kindergarden? That paste they made you make > its time to revisit that! Mix 1/2 cup water with 3 tablespoons all purpose flour. Use this and a paintbrush or pastry brush to seal the edges.
Line a baking sheet with parchment paper & repeat 29 more times (you will get faster – trust me) When you are done. Leave them on the counter to air dry for 30 minutes. (Or be like me and just run around picking tiny terrorists up from after school activities running behind like a madwoman as always – if they air dry for longer its not a big deal.)
I split the 30 samosa’s in half. 15 to the oil and 15 to the oven.
If using the oven place the samosa’s on an elevated baking rack. Bake at 350F for 15 minutes. Then broil at 400F for 5 minutes each side or until crispy.
If deep frying (my personal favorite!) set up your frying station. Paper toweling and a spider are essential. Make sure your vegetable ( I used canola) oil is 350F . Just say no to soggy samosa’s!
Fry in batches turning the samosa’s often until golden brown and crispy. Approx 10 minutes for each batch.
Yummy deep fried crispy goodness.
They will not last long.